(how to cook for hungry bachelor’s in ten minutes)
By Srinath Sathyamurthy
Upma (Malayalam, Tamil), also known as Uppindi in Telugu, Upeet in (Marathi) and Uppittu or Kharabath in Kannada, and "Roolong" in Konkani, is a wholesome Indian dish made of Wheat Rava
(quantity based on number of people and availability of resources)
Wheat Rava (Semolina)
Chopped onions (1 med, chopped) (some people may omit this for cultural reasons)
Salt to taste
Vegetables of choice: Peas, carrots, eggplant, potatoes, cauliflower, cabbage, tomatoes
Dry-roast rava until it just begins to turn brown, then keep aside.
In a large saucepan/wok, heat the cooking oil.
Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
Add vegetables, salt and 1.5 cups of water, and bring to boil.
Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
The upma is done when all the water is absorbed by the rava.
Garnish with grated coconut and lemon juice.